The Restaurant Chef will lead a medium-sized kitchen team of 6-15 members, focusing primarily on local and regional cuisine with an emphasis on seafood dishes. This role demands creativity in menu planning while maintaining high standards for food preparation and kitchen operations during evening and night shifts.
Responsibilities
- Plan and design menus featuring local and seafood specialties
- Prepare high-quality dishes ensuring consistent taste and presentation
- Manage daily kitchen operations and coordinate team efforts
- Maintain rigorous quality control and uphold food safety standards
- Oversee inventory to ensure adequate supply and minimize waste
Preferred Qualifications
- Minimum 3 years of professional culinary experience
- Proficient in culinary techniques relevant to local and seafood cuisine
- Knowledge of food safety and sanitation regulations
- Skilled in inventory management and kitchen equipment operation
- Strong team leadership capabilities
